Joli Vin imports

Domaine Pavelot - Pernand-Vergelesses

Perhaps not as fashionable as some of the other address in the Côte d’Or, the charming village of Pernand-Vergelesses, located at the base of the famous Corton-Charlemagne hill on its west facing exposure, and its surrounding vineyards is home to many exquisitely crafted, mineral driven Chardonnays and equally charming Pinots, possessing delicate structure, a seductive array of freshly crushed red fruits and earthy aromas. With constant improvements in the winemaking facilities and some village parcels being elevated to 1er Cru status, first class wines are to be found at reasonable prices.

The Pavelot family name can be found in the record books as landholders dating back to the 17th century and the name can be found on the street signs and some of the few public buildings in the tiny village. As is frequently the case in France, as parcels get handed down to the succeeding generation, the lands frequently gets divided among siblings, and years later multiple domaines with the same family name can be found within the same or in neighboring villages. Such is the case here in this northern sector of the Côte de Beaune, where the Pavelot name can be found in front of several addresses.

In Pernand-Vergelesses it is the brother/sister team of Luc and Lise Pavelot who have taken over the management of this 8.6 hectare domaine from their father Régis, who can still be found in the cellar meeting and tasting with clients. Brother and sister, both graduates of Beaune’s renowned winemaking school, have gained experience in regions outside of their home, Luc in northern California at Navarro Vineyards and Lise in the Loire Valley at Domaine Dagueneau. 

There is an emphasis on tradition at Domaine Pavelot as well as an embrace for modernization where it is necessary. The wicker baskets pictured on Pavelot label are in fact the very same baskets, paniers osier, currently in use at harvest to collect the fruit and return it to the cellar door. The winemaking techniques are contemporary: fruit is destemmed 80 - 100%, depending on the cuvée and on the vintage. For the reds, cold macerations for 4-5 days followed by temperature controlled fermentations of 14-18 days with regular pigeage and remontage depending on the character vintage. 12 - 14 months in barrel and a moderate application of new wood, depending on the cuvée and the vintage.

The 2009 vintage will be the first that the vineyards are certified organic by Ecocert, but not of course the first year that the brother/sister team has been practicing organic farming. That transition began when Luc returned to the domaine in 1992 and gradually took over the winemaking lead from his father. 2009 also sees the extension of a new below ground ageing facility at the domaine permitting separate ageing rooms for red and whites in order to tailor more precise environmental requirements for each color.